A sweet and sour red cabbage vegetable dish
|1 whole||Bay Leaf|
|1 head||Red Cabbage, cored and sliced 1/4" thick|
|2||Apples, tart, cored and sliced 1/4" thick|
|1||Sweet Onion, sliced 1/4" thick and separated into rings|
|1/4 lb.||Bacon, raw, medium slice, about 4-5 slices|
|1 cup||Cider Vinegar|
|2 Tbsps.||Cold Water|
Place the Peppercorns, Allspice, Cloves and Bay Leaf loosely in a tied cheesecloth sack with plenty of room for the spices to expand.
Cut the Red Cabbage, Apples and Sweet Onion as directed above.
Slice the Bacon into 1/2" pieces and cook in an 8 quart or larger Dutch oven just until crisp. Add 1/3 of the cabbage and stir. Add the onions and stir. Add another third of cabbage and stir. Add the apples and stir. Add the remaining cabbage and stir. Sprinkle the Sugar and Salt over all and wash down with the the Water and Cider Vinegar. And you guessed it, stir.
Bring to a boil, then submerge the cheesecloth sack of spices into the liquid in the Dutch oven. Reduce heat, cover and simmer for 1 hour and 15 minutes.
Combine the Cornstarch and Cold Water until smooth. Stir into the cabbage mixture, increase heat to return to a boil if necessary and boil for 1 to 2 minutes or until slightly thickened, stirring to blend.
Next time I may try more bacon and less vinegar or more sugar or brown sugar.
Source: My merge from web research
Yield: 2 quarts
Nutrition Facts per Serving:
9g Fat (42.2% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Fat
1 Other Carbohydrates.
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